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I made some hard boiled eggs, my wife had 2 of them over toast, I used one to make some tuna salad and had that on a tomato. I'll use the rest of the hard boiled eggs in some potato salad for tomorrow. It's best if it sits overnight anyway.
The Baker's Authority has a coupon for 10% off an order on their Instagram account (@thebakersauthority), use code BAKERS10. I don't know how long this offer is good.
Cakes and breads collapse in the middle because their structure cannot sustain them. They may have risen too much or too fast.
Having too much batter could lead to a cake rising beyond the height that batter will sustain. Some types of cake batters are able to sustain much more height than others. (Think angel food, chiffon or bundt cakes, though the absence of a center might make them able to sustain greater heights.)
We had take-out tonight, neither one of us felt like cooking.
I thoroughly understand the feeling that we're all alone, online contacts have been very important the last several months for all of us.
Having the center thinner than the outside edges is a common recommendation, I think it helps to keep the burger from swelling up and getting really thick in the middle, which then helps when trying to get the entire patty done but not overdone.
Another trick I've read but never tried it to put a small ice cube in the center of the patty. I don't think our ice maker would do well for that, it makes top-hat shaped ice cubes.
I usually make 3 ounce patties these days using a slider press. I cook them 6 minutes on the first side and 5 1/2 minutes on the second side, as we like them well done (at least 168 degrees in the center.)
Our grill is about 24 years old and needs to be replaced, but I'm not eager to spend the money on a new one, certainly not one of the $2500 and up Napoleon grills.
You guys must eat supper really early, we seldom have it before 6:30, in part because if my wife is at the office she doesn't leave until 5:30. Since March that hasn't been much of a factor.
She's thinking of cutting back to 32 hours in the fall, a shorter work day Mon-Thu and Fridays off. UNL has guaranteed full benefits to hourly staff who cut back to 32 hours.
I rely on my infrared gun to check oven temperature, more precise and you can check a half dozen spots in the oven in under 30 seconds rather than just one.
I buy baking soda in large bags at Sams, it takes me a couple of years to go through a bag, I've never noticed a problem with old baking soda as long as it stays dry and powdery. Old double-acting baking soda is a different matter.
My money would be on over-beating, some types of recipes are more sensitive than others to that.
The usual reasons for a cake collapsing in the middle:
Old baking powder/soda
Too much baking powder/soda
Overbeating
Wrong oven temperature
Letting the batter sit too long before it goes in the ovenThat's a lot of margarine just to keep the dough moist, though there are a lot of recipes that have you put a little oil in the bowl and roll the dough around to coat it before the bulk rise.
Two restaurants near us, Zoup and Jummy's Egg, weren't able to stay open after the shutdowns, and now have closed permanently. Won't be the last, I fear. Although Zoup did take-out, they had a model that was probably geared more to dining in, especially giving small samples of their 12 soups of the day.
We're having BLT's tonight.
Len, the ganache on your cake almost looks like a mirror glaze. I hope it tastes as good as it looks.
I've never baked a braided loaf in a pan, the top almost looks like a brioche.
I've been having pretty good luck with Jeffrey Hamelman's semolina bread (the 'sponge' one, not the sourdough one), most recently I used equal parts durum, semolina and KAF AP flour and barley malt syrup instead of sugar. (If you have the first edition of his book, the home recipe has the right weight but the wrong dry measure amount for the sugar.)
I wound up with too much barley malt because it was pretty thick and a big glop of it came out, which may have impacted how much it rose and the color, but otherwise it is a good bread.
I used a mixture of honey and water to help glue the sesame seeds on, it seems to be working fairly well. I did it at the start of the final proof. Several people in BBGA recommend putting the shaped bread on a wet towel then dipping it in seeds, but I think that works better if you're making lots of loaves, not just one or two.
Semolina and durum seem to have a lower glycemic index than other wheat flours, which works well for type II diabetics.
Whole wheat flours go rancid faster than ones that are mostly endosperm, and I think semolina is a mostly-endosperm flour, because they have more oil in them.
But a good flour smells good an a bad flour smells 'off'.
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